February 15, 2014

Tasty Tidbits

Last week, we got a heating pad. I was going to use it, so I plugged it in & got it set up (but didn't turn it on). I went to the other room to get a glass of water, came back, & saw that Tink had decided it was her new spot. She somehow knew it would be a warm place to sit!

We were off on Monday together & ended up going to Troeg's in the afternoon to try their new bourbon barrel troegenator. It was delicious!!! The first bourbon barrel ale I had was in Kentucky & I still remember how good it was. This was about equally delicious. Yum!!

The skies were so pretty during the cold spell earlier in the week. That sun!

Yeah, it was a cold week. But I'm very thankful for a safe house & lots of sweaters & winter jackets. We got a ton of snow, which was fun to watch fall, especially because we were at home & not trying to fight our way through it.

We're staying warm & doing lots of skiing this weekend. What about you?

Here's what we've been eating in the last week:


  • Classic hummus
  • Bavarian pretzels with whole grain mustard
  • Spelt pretzel bread bowls with broccoli potato soup
  • Avocado toast on Summer's Oatmeal Sandwich Bread 
  • Leftovers
  • Grapefruit, oranges, apples & clementines

  • Ashley's Cheesy Veggie Taco Millet Bake - We seem to have officially made Saturday nights Mexican night & we're loving it! This recipe had several steps, but wasn't actually all that labor intensive. And it was really good! I'd make a few changes next time - less cheese, more veggies - but it's a keeper recipe for sure!
  • Veggie burgers with sweet potato fries
  • Casear salad
  • Mega salads
  • Curried lentil veggie soup
  • Toasted Summer's Oatmeal Sandwich Bread topped with kale, onions, mushrooms, & smoked gouda cheese
  • Roasted butternut squash cubes with thyme - our new favorite way to season this squash! The thyme compliments the sweetness so well.
  • Green salad
  • Martha Stewart's One Pan Pasta - We had a lot of cherry tomatoes in the freezer from over the summer, so I used triple the amount, making this more of a soup than a traditional pasta. It was great!
  • Green salad

  • Broiled tofu strips dipped in almond lime sauce
  • Baked sweet potato wedges
  • Green salad

  • Out to eat on the way from skiing to the cabin



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